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| 2 Tasse | flour all purpose, sifted |
| 1 Tasse | sugar |
| 1 1/2 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 1/4 Tasse | butter or margarine |
| 1 | egg beaten |
| 1 Teelöffel | orange peel grated |
| 3/4 Tasse | orange juice |
| 1 1/2 Tasse | Light raisins |
| 1 1/2 Tasse | Chopped cranberries; fresh or frozen |
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Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3- inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins to have an all cranberrry bread.
Formatted by (and tried by) Lynn Thomas dcqp82a@prodigy. Com. Recipe from the story "Cranberry Thanksgiving" by Wende and Harry Devlin (Macmillian Publishing Co. Isbn: 0-689-71429-7) Lynn's notes: I made this for the first time November 1973. A good recipe-don't overbake or it will be dry. Serve with a flavored butter or orange marmalade.
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